Servings:
4
Yield:
4 servings
Ingredients
Directions
In a medium stock pot combine broth, corn and chicken. Bring to a boil, reduce heat and add pepper and salt. Bring back to a boil.
In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed.
Season with sesame oil by adding a few drops at a time. Reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
Add chopped scallion to garnish, and serve hot.
Nutrition Facts (per serving)
| 166 | Calories |
| 5g | Fat |
| 24g | Carbs |
| 9g | Protein |
